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Fig and Walnut Sandwich Cookies Recipe

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★★★★★

4.4 from 107 reviews

Delight in these charming Fig and Walnut Cookies, featuring a tender buttery dough filled with a luscious fig jam and walnut mixture, complemented by a hint of orange zest. Perfectly baked to golden perfection and dusted with powdered sugar, these sandwich-style cookies offer a perfect balance of sweet and nutty flavors in every bite.

Ingredients

Scale

Dough Ingredients

  • 6 tablespoons (84 g) unsalted butter, softened
  • 1/3 cup (77 g) white granulated sugar
  • 2 egg yolks
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/8 teaspoon (a large pinch) kosher salt
  • 1 cup (140 g) all-purpose flour

Filling Ingredients

  • 2/3 cup (160 ml) fig jam
  • 2 dried figs
  • 1 teaspoon (5 ml) orange zest
  • 1/8 teaspoon (a large pinch) kosher salt
  • 3/4 cup (85 g) walnuts, roughly chopped

Finishing

  • 1 tablespoon (7 g) powdered sugar for dusting

Instructions

  1. Beat Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light, fluffy, and well combined.
  2. Add Egg Yolks: Incorporate the egg yolks one at a time into the butter and sugar mixture, scraping down the sides of the bowl after each addition to ensure even mixing.
  3. Mix in Vanilla and Salt: Add the pure vanilla extract and kosher salt to the bowl, mixing until fully incorporated.
  4. Form the Dough: Gradually add the all-purpose flour to the wet ingredients, beating until a cohesive dough forms.
  5. Chill the Dough: With floured hands, shape the dough into a ball, then flatten it into a disc. Wrap tightly with parchment paper and refrigerate for 2 hours to firm up.
  6. Prepare the Filling: Place dried figs and fig jam into a food processor and blend until smooth and combined. Add orange zest and kosher salt, then pulse briefly to mix.
  7. Combine Filling Ingredients: Transfer the fig mixture to a medium bowl and stir in the roughly chopped walnuts. Cover and refrigerate until ready to use.
  8. Preheat Oven and Prepare Tray: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  9. Roll Dough and Cut Circles: On floured parchment paper, roll out the chilled dough to about 1/4-inch thickness. Use a 1.5-inch round cutter to cut out circles. Place the circles on the prepared baking sheet. Work in batches if needed, keeping unused dough refrigerated.
  10. Bake Base Cookies: Bake the dough circles for 8 minutes. Remove from the oven and allow to cool before handling further.
  11. Assemble Cookies with Filling: Flip half the baked cookies over to use as bottoms. Spoon about a teaspoon of the fig and walnut filling onto each, spreading it evenly with the back of a spoon. Top with another cookie to form a sandwich.
  12. Bake Sandwich Cookies: Return the assembled sandwich cookies to the oven and bake at 350°F (175°C) for an additional 10 minutes, or until the tops are golden brown.
  13. Cool and Dust: Remove from the oven and allow the cookies to cool completely before dusting with powdered sugar for an elegant finish.

Notes

  • Make sure to refrigerate the dough before rolling to make it easier to handle and to help maintain cookie shape during baking.
  • If you don’t have dried figs, substitute with chopped dates or prune for a similar texture and sweetness.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • For extra flavor, toast the walnuts lightly before adding them to the filling.
  • Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.

Keywords: fig cookies, walnut cookies, sandwich cookies, homemade cookies, fig jam cookies, baked desserts, nutty cookies

Find it online: https://annakocht.com/fig-and-walnut-sandwich-cookies-recipe/